Sus Hive Recipe Library

Vegan Veg Biryani

Chef/operator production sheet for Vegan Veg Biryani. Use this page for station prep, service setup, holding decisions, and catering execution. Vegan Veg Biryani has been migrated into the hosted responsive recipe system so the veganized rice-and-vegetable build can be shared cleanly by browser link.

VeganChef/Operator Production SheetUC Option A

Vegan Veg Biryani

Spiced basmati rice with vegetables, herbs, plant yogurt, and whole biryani spices.

Yield: small batch
Style: Vegan rice dish
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Rice + Vegetables
  • 1 cup aged basmati rice
  • 1/2 cup sliced onion
  • 1 green chili
  • 1 tsp ginger garlic paste
  • 2 tbsp mint
  • 2 tbsp cilantro
  • 1 small tomato
  • 3 tbsp unsweetened plant yogurt
  • 1/3 cup potato or beans
  • 1/3 cup carrot
  • 1/3 cup peas
Liquids + Spices
  • 1 3/4 cups water
  • 1 1/2 to 2 tbsp neutral oil
  • Salt to taste
  • 1 bay leaf
  • 1 inch cinnamon
  • 3 cloves
  • 3 green cardamoms
  • 1/2 tsp shahi jeera
  • 1 star anise, optional
  • 1/2 tsp red chili powder
  • 1/4 tsp turmeric
  • 3/4 to 1 tsp garam masala

Prep / Cook Method

  1. Heat oil. Add whole spices and sauté until fragrant.
  2. Add onion and chili; cook until golden. Add ginger garlic paste and cook off the raw smell.
  3. Add vegetables and sauté 2 minutes.
  4. Add tomato, plant yogurt, mint, cilantro, spice powders, and salt.
  5. Spread drained rice over vegetables. Pour in water carefully, level rice, cover, and cook until tender.
  6. Rest 10 to 15 minutes, then fluff gently.

Finish + Service

  • Use oil instead of ghee.
  • Use unsweetened plant yogurt instead of dairy yogurt.
  • Finish with lemon juice and optional fried cashews.

Holding / Reheat / Catering Notes

  • Verify every ingredient label before making a vegan claim.
  • Prevent cross-contact with dairy, egg, meat, seafood, and honey where relevant.
  • Hold and garnish separately when texture matters.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.